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Stuffed Potato Skins, Gluten Free*

  • 15 min
  • Easy
  • 64
  • Potato skins, frozen, (16 each) -- 12 oz
  • Beef, flank, steak, separable lean only, trimmed to 0 fat, choice, braised, Or use prepared Pork Carnita or Beef Barbacoa, shredded -- 16 oz
  • Queso Cheese Dip Gluten Free (Pouch) 4 x 64 ounces, (1 pouch) -- 64 oz
  • Minor's Chipotle Flavor Concentrate 6 x 14.4 ounces, (1/3 cup) -- 2.5 oz
  • Scallions, chopped, (1 cup) -- 3 oz
Preparation
1
Deep fry the potato skins for 4-5 minutes until the outside part of the potato is crisp and lightly browned. Let stand and drain for 2-3 minutes.
2
Lay each of the fried skins onto an ovenable pan and fill each one with approximately 1 oz. of the pork or beef.
3
Combine the Stouffer's Queso Cheese Dip Gluten Free with the Minor's Chipotle Flavor Concentrate, mix thoroughly and top each of the skins with the sauce.
4
Place the skins into a 350°F conventional oven for 4-5 minutes until heated throughout.
5
Remove, plate and garnish with chopped Scallions.
6
OPTIONAL –use sour cream as a sauce combined with either Minor's Chipotle Flavor Concentrate or Minor's Adobo Flavor Concentrate.
Note:

*When using Gluten Free ingredients, recipes, and proper back of house procedures.

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